How long to cook chicken fillet. How long to cook chicken breast - cooking secrets! How to deliciously cook boiled chicken for salad

Boiled chicken breast Many housewives use it only for salads, because they consider it dry and tasteless, and it’s really in vain. And all because the breast is cooked incorrectly.
I will tell you the secrets of preparing the juiciest and softest boiled chicken breast :) It will be delicious not only to use in a salad, but also simply to cut and eat with a side dish and sauce. We are talking about the breasts of broiler chickens and do not apply to free-range village chickens :)

Ingredients

• chicken breast 250g,
• 1 onion bulb,
• Bay leaf,
• salt,
• pepper.

We leave the chicken at room temperature in advance; it should not be cold, much less frozen.

How to properly cook chicken breast

1. There is no need to separate the meat from the bone. There is no need to remove the skin either.
2. In a small saucepan, bring to a boil enough water to completely cover the breast without drowning it.
3. Add 1 whole peeled onion and bay leaf.
4. Place the chicken in boiling water and cook over low heat without a lid for 10 minutes.
5. Salt to taste. Turn off the heat, cover the pan with a lid and leave to cool to the desired temperature, at least another 20 minutes. The meat should be cooked in the broth.
6. Now you can remove the breast from the broth, remove the skin, remove the boiled fillet from the bone and cut it with a sharp knife. It’s great to cut into cubes for a salad or into thin slices for a side dish. A little pepper and herbs and you can eat it :) And serve the broth in a bowl, taking out the onion and bay leaf.

And keep in mind that it is much juicier to cook from fresh chicken meat than from frozen chicken.

How and how much to cook chicken breast fillet

Chicken fillet cooks much faster. As a rule, in the form of fillets we have 2 boneless chicken breast halves. Defrosting before cooking is required. To make the fillet juicy, put it in salted boiling water, let it boil again and turn it off. Cover tightly with a lid and leave for 20 minutes. Voila, the juicy fillet is ready for slicing into salads or as an independent dish :) You can serve it with any side dish, with any sauce for chicken.

This is the most correct recipe for how to cook chicken breast fillet, and it was suggested by Julia Child. She was a French chef in America, author and co-author of Mastering the Art of French Cooking (1961), and host of the American television program The French Chef. . Unfortunately, this great woman no longer alive. Julia Child's culinary career began at the age of 49, with the publication of her first book. And her television career started even later, at the age of 52, when most TV presenters were already saying goodbye to the television screen. In 1963, the program “The French Chef” appeared on one of the Boston television channels - it was the first television cooking show in America. Since then, the traditional farewell, “Bon Appétit!”, with which Julia ended the next episode of the program, has become famous and entered the American lexicon.

Julia Child didn't just present french recipes compatriots. She showed the world that cooking is one of life's great pleasures, and that any housewife could prepare an authentic French meal in her own kitchen, instead of wasting money on going to stuffy French restaurants. It’s amazing, but until the end of the fifties, nothing like this even occurred to the Americans.

What makes Julia Child's books and shows so unique?! The answer is simple: cooking technique!
This is what, first of all, Julia Child gives in her works and shows - she teaches “HOW” to cook. If an ordinary housewife or young lady who wants to master the art of cooking, not just French cuisine, anyone, would at least leaf through the original of Julia’s book or watch at least 5 minutes of one of her wonderful shows, she would easily understand this.

How and how much to cook chicken breast from a village chicken

Homemade chicken has a completely different, rich aroma and taste. But, unfortunately, its meat is tougher and therefore requires long cooking.

Cooking in a saucepan:
Place the breast in boiling water, add the whole onion and carrot, and cook for at least 2.5 hours. Salt at the end of cooking. You cannot salt chicken at the very beginning of cooking so that the meat does not become hard. Cover with a lid and let the breast cool in the broth. The broth can be used for an amazingly delicious soup or julienne.

Cooking in a pressure cooker:
Chicken breast will become even softer if you cook it in a pressure cooker under pressure. Place the breast in the water, set the timer for 40 minutes, and close the lid tightly. After turning off the steam, we do not release the steam under any circumstances, but wait until it gradually comes out and the lid can be opened, or better yet, until it cools down.

To speed up the process of cooking tough breasts, add a pinch of soda to the water. Meat in such water will cook one and a half times faster. Or one more good way To make the chicken softer, rub the fillet with dry mustard overnight and rinse it off before cooking.

Bon appetit!

PS: "Anyone can cook in the French manner anywhere, with the right instruction" (Anyone can cook in the French manner, all you need is correct instructions) - Julia Child.

The dietary type of meat is chicken. This is especially true for that part of it called the breast. Very often this product is included in the diet. Also, chicken breast is a favorite dish of all athletes. The fact is that this part of the bird is saturated with proteins, which contribute to the active gain of muscle mass. It is low in fat and high in protein, which is very useful for losing weight, and healthy eating generally. But not everyone knows how to cook chicken breast. After all, if cooked incorrectly, the dish will turn out dry and not tasty.

How to choose the right chicken breast?

If you follow all the cooking rules, the dish will turn out as tasty as possible, and most importantly, healthy. First of all, you need to choose a breast in the supermarket. There are the following types of chicken breasts:

• On the bone;
• With skin;
• Fillet.

The most useful and easiest to prepare is the fillet. Such meat has already been separated from the bone and skin. The most harmful part of chicken is the skin. It is maximally saturated with fats and cholesterol, which negatively affect the state of the cardiovascular system of the human body.

The bone product is very often used for soups. This way the broth will be rich and rich. Chicken breast can be used for baking. When choosing an ingredient, it is worth evaluating its external characteristics. The meat should not have tears, uneven color, or weathered areas.

How long does it take to cook chicken breast?

The cooking period will depend on what type of chicken breast is used. This could be a broiler, chicken from a poultry farm, or domestic (farm) poultry. The last option is the toughest, so it takes longer to cook. The size of the breast, chicken pieces, and cooking method are also taken into account. To cook the product, you can use a slow cooker, saucepan, or double boiler.

Consider these cooking methods by time:

• Pot. How long to cook chicken breast in a saucepan? On average, this period ranges from 10 minutes to half an hour. If you cook the breast with the skin or on the bone, it will take half an hour to cook. The sirloin is cooked for no more than 20 minutes. Otherwise you will end up with a dry piece of meat. Small, chopped pieces of brisket are boiled for 10-15 minutes. All this time is counted from the moment the water with the chicken boils.
• Multicooker. A whole chicken breast will cook in the slow cooker for 25 minutes. You need to select the “Extinguishing” mode.
• Double boiler. By using a double boiler you can get the maximum useful product. The chicken breast will cook in a steamer in 45 minutes.

Preparing chicken breast for cooking

Before cooking the product, it must be prepared for this process. If using frozen chicken breast, be sure to defrost it. At the same time, the defrosting process should take place in the refrigerator, without sudden temperature changes. If you start cooking a frozen ingredient, it will cook on top but remain raw on the inside. Also, do not put frozen meat in boiling water. Temperature changes will cause the breast to lose its flavor characteristics.

Read also How long does it take to cook buckwheat?

Next, the brisket is washed under cold running water. It is strictly forbidden to use detergents when washing. They can remain on the surface of the breast and cause serious problems with health. A transparent film remains on the surface of both chilled and frozen breasts. It, along with the veins, must be removed. Only now the product is ready for cooking.

How to cook breast in a saucepan?

The option of cooking chicken breast in a pan is the most common. It's very convenient and fast. The cooking process is simple:

• The brisket is defrosted, washed, and cleaned. After cleaning, the fillet is washed again.
• If the brisket has skin, remove as much as possible subcutaneous fat, remains of feathers on the surface.
• The meat is placed in a bowl and filled with cold water. The breast should be completely covered with liquid.
• The pan goes on the stove. The heat is set to maximum so that the product boils faster.
• After boiling, the heat is reduced to medium. A foam forms on the surface, which is removed with a spoon or slotted spoon.
• If the meat is to be used in soup, the water is salted immediately after boiling. If the product is cooked for salad, it should be salted at the end of cooking.
• After the dish boils, add bay leaves and peppercorns. This will make the dish taste richer.
• Chicken fillet is cooked for another 20 minutes after the point of boiling, chicken with bone or skin - half an hour, small pieces of breast - 15 minutes.
• After cooking, remove the chicken breast from the water (if it is not later used for soup).

Chicken breast is a low-calorie product. This occurs due to a sufficient level of protein in its composition and a low level of carbohydrates. The breast is considered the dietary part of the bird. It contains an impressive amount of amino acids and other useful substances. There are many ways to cook chicken breast, but the most famous of them is boiling.

How to cook properly

To cook chicken breast, you must first choose a quality product. You can buy skinless chicken fillet, bone-in chicken breast, or skin-on chicken breast.

Basic rules for choosing chicken breast:

• for the diet you should choose meat without skin;
• When purchasing a product you should pay attention to appearance poultry and its storage conditions;
• You should avoid buying a frozen product: after defrosting, the chicken may turn out to be stale;
• It is best to buy chilled chicken in the store;
• the fresh product does not have bruises, and the entire surface of the chicken has a uniform pinkish color;
• when buying bone-in breasts, they must be intact, without stains or dents;
• it is important to look closely at the color of the veins on the chicken: in a healthy bird they are white or pink;
• if the meat is slippery and has an unpleasant odor, then it is clearly spoiled;
• When buying a breast, you should pay attention to its size: if growth hormones were added to the bird’s feed or antibiotics were injected, then the chicken will be huge and unnatural in size.

If you cook a bird, it will serve as the basis for many dishes. Many people prefer to use poultry. A whole chicken is fairly easy to cut up, and the breasts can be cooked any way you like.

When preparing, you should follow some rules.

• High-quality meat is always juicier and more flavorful. For cooking, you should take breasts from cut up chicken. If this is not possible, then you can deliciously cook frozen chicken meat. When defrosting, such chicken cannot be used running water or microwave.
• Fillet is distinguished by its dietary properties. Poultry breast has a delicate flavor. If the bird was quite plump, then you need to cook the meat for about half an hour. Thawed store-bought breasts can be cooked in 15 minutes.
• Cooking time directly depends on the volume of the bird. If the weight is more than 250 g, then for quick cooking it can be cut into pieces. It is best that they are the same size and cook evenly. Cut fillets are drier than whole fillets.
• It is important to properly prepare the thawed breast for cooking.

• Cook at medium temperature for about 15 minutes. Cooking time will depend on the weight of the breast. The readiness of the breast is determined by its color and density: it should become white, and the fibers acquire a loose consistency.
• The meat must be salted a few minutes before the end of cooking: otherwise it can become very dry.
• Famous chefs recommend using a special method of cooking chicken breast. This method involves simmering the product in hot water rather than boiling water. This cooking will take longer, but will preserve the delicate taste and juiciness of the chicken. Poultry meat should be immersed in a container of water and the temperature reduced to the minimum value.
• Famous experts recommend boiling chicken meat in a double boiler. This will take about an hour. In the microwave oven glassware At high temperature, the breast is cooked for 15 minutes.

The most delicious fillet is immediately after cooking. But when boiled, it can be stored in the refrigerator for 3 days.

Cooking methods and times

There are a huge number of methods for boiling chicken breast to ensure it is tender. You need to boil it until tender, taking into account the further method of preparation. Chicken can be boiled in milk. Some experts recommend boiling it for 15 minutes to make it juicy.

In a saucepan

To prepare second courses, it should be boiled in a saucepan. To make the chicken breast more juicy, place the meat in boiling salted water. After the water boils, cover the pan and cook the bird over low heat, constantly skimming the foam from the broth. You should not add spices until the water boils. Onions, carrots, allspice and bay leaves will add flavor to the meat. It is important that the breast cools in the same broth in which it was cooked. Cooking time for poultry in a pan depends on the size and origin of the product:

• Usually poultry meat needs to be boiled for 20 minutes;
• the finely chopped product is boiled for 15 minutes;
• It is customary to cook breast with bone and skin for about half an hour;
• if you boil store-bought fillet without skin, it will take about half an hour;
• when using poultry, the time must be increased by 10 minutes;
• Experts recommend boiling laying hens for 2 hours.

• Frozen fillets should be carefully prepared. It is recommended to leave the breast in cold water. Do not use boiling water.
• The washed chicken should be placed in a bowl and filled with water to the width of your palm.
• It is immediately recommended to select the highest heat setting and bring the contents of the pan to a boil, and then add spices. Then the temperature is reduced and the bird is cooked for half an hour.

There are also rules and nuances for preparing dietary soup:

• experts recommend using bone-in meat to cook soup;
• To make the broth more nutritious, it is recommended to pour 2 liters of purified water onto the breast; it should completely cover the meat;
• when the broth boils, you need to reduce the temperature and cook over low heat for 45 minutes;
• a few minutes before the end of cooking, add bay leaves and your favorite herbs to the soup;
• When the breast becomes soft and can be easily pierced with a knife, you can finish cooking it;
• To save time, you should cut the breast into small portions: the bird will cook quickly.

In a slow cooker

With the advent of such a kitchen assistant as a multicooker, many dishes have become very easy and simple to prepare. Before cooking in the newfangled kitchen gadget, you need to defrost the breast and then rinse it well. The chicken is seasoned with seasonings and infused under cling film for about an hour. To make the bird cook faster, you can cut it into pieces.

The basic method of cooking chicken in a slow cooker:

• the marinated meat is placed in a multicooker container and 1 liter of boiling water is poured in;
• on a multicooker you should select the “stew” mode and cook for half an hour;
• When the multicooker signals the end of work, you need to let the bird cool in the broth.

In a pressure cooker

High-tech kitchen appliances have been created to help modern housewives. They can replace any type of kitchen pan. Such a pressure cooker was invented back in the 17th century. Modern models are made of high quality aluminum or steel. Any dish in such a device can be prepared 5 times faster by creating high blood pressure. Chicken can be cooked in this pressure cooker for 15 minutes.

The cooking method is simple.

• The poultry breast must be washed and placed inside the pressure cooker, then add water.
• To give the meat a very rich aroma, add onion, bay leaf and ground pepper.
• When all the ingredients are in the pressure cooker, cover it with a lid.
• It is necessary to cook until steam begins to come out of it.
• After this, you need to add pressure and cook for 20 minutes.
• Then turn off the pressure cooker and release the pressure. It is recommended to place the breast on a dish, and the remaining liquid can make a wonderful soup.

In the microwave

For a number of reasons, housewives sometimes cook food in microwave ovens. Dishes prepared in them are in no way inferior in taste to dishes prepared by other methods.

Preparation is carried out step by step.

• The chicken must be thoroughly washed and dried with paper towels.
• The prepared fillet is placed in a high container. Such a plate or bowl must fit in a microwave oven and withstand high temperatures.
• It is recommended to fill the meat completely with water or broth so that no more than 2 cm remains to the edge of the container.
• The container is covered with a lid. It is advisable to cook at maximum power for 15 minutes.
• It is quite possible to replace the water with milk: the poultry meat will turn out much more tender and softer.

For a couple

Any steamed dish is extremely healthy and dietary. This is a great option for those who play sports or follow the rules rational nutrition. This product is excellent for feeding bodybuilders. They often cook chicken with vegetables and spices. Thanks to the huge amount of animal protein, muscles grow much faster, and the product is very easily absorbed. The finished meat turns out quite juicy and tasty.

The dish is prepared in several stages.

• The poultry meat needs to be washed and seasoned well with spices.
• 1 liter of water is poured into the bowl of the device. Then the container for steaming is installed.
• The breast is placed in the container and covered with a lid.
• Then you need to select the “steam” or “steam” mode. After selecting the mode, you need to mark required time. On average, it takes 45 minutes to prepare such a dish.
• To make the fillet even tastier, some experts recommend wrapping it in foil or cling film and then cooking it in exactly the same way.

• Meat will not cook for long if you cut it into many small pieces. But such meat is not as tasty as cooked breast as a whole.
• A container with a small volume, in which the water will boil much faster, will help you quickly cook the bird. It is important that the poultry meat is completely immersed in the liquid. Chicken boils faster in a double boiler or when cut into small pieces.
• To make it juicy, it is advisable to marinate it in a mixture of tomato and lemon juice.

If chicken fillet boil for soup, then it is necessary to salt it before boiling the product. If the bird is boiled for a cold appetizer, it is recommended to add spices a few minutes before the end of cooking.

• To ensure the rich taste of the breast, experts recommend cooking it in vegetable broth. You should also add bay leaf and ground pepper. Celery and leeks will add a special flavor to the dish.
• To ensure a low-calorie breast, the skin must be removed before placing in the pan. If you leave the skin, the bird will be soft, but higher in calories.
• If the breast is boiled to prepare a cold appetizer, then it is best to let it cool in the broth. Otherwise, it will quickly lose all moisture and become excessively dry.
• Experts recommend choosing breasts weighing no more than 350 g. This size indicates more natural and high-quality growth of the bird. This breast can be boiled for a child.

To learn how to cook juicy chicken breast in 3 minutes, watch the video below.

Any housewife knows perfectly well that chicken is not only healthy and tasty, but also a virtually waste-free product. If you buy a fresh chicken carcass at the market on Sunday, the legs will become a hearty lunch dish; rich broth for soups, offal is excellent stewed in a stew, and fried wings will delight the head of the family while watching a sports match. As for chicken breast, there are several lovers in every home. Therefore, get ready to divide it between an athlete son who is on a diet to dry out his body and therefore consumes large quantities of chicken fillet, which contains virtually no fat and carbohydrates, and a beautiful daughter who is constantly striving to lose a couple of extra kilos and also prefers dietary chicken fillet to all others. types of meat. The only problem is that both of these picky eaters are already quite bored with the monotonous menu. Invite them not just to cook chicken breast, but to cook other, more complex, but no less, chicken breasts based on it. healthy meals. For example, add boiled chicken to salads, vegetable rolls and low-fat soups. And in order for all this to turn out not only healthy, but also tasty, teach how to properly cook chicken breast.

Chicken breast - composition, benefits and cooking features
The breast is the most dietary part of a chicken carcass, especially if you remove the skin and bone with cartilage that connect the two halves. After such cleaning, only the fillet will remain, which, compared to the meat of other parts of the chicken, is much denser, lighter and leaner. But it is precisely for this reason that chicken fillet is quite dry - so much so that if handled improperly and cooked, it becomes tough, chews poorly and loses its taste. However, breast remains in demand in cooking, especially as part of special nutrition systems that involve preparing dishes high in protein and low in fat and carbohydrates. And most of them are therapeutic diets and diets for weight loss. In addition, chicken breast is traditionally considered a basic product in the diet of bodybuilding athletes. And this is not surprising: with a relatively low calorie content (compared to other types of meat and poultry): only 110 kcal, skinless chicken fillet contains more than 19 grams of protein and less than 1 gram of fat per 100 grams. Moreover, the amount of carbohydrates in chicken breast is so small that it is not usually taken into account.

The benefits of chicken breast are not only large quantities nutritious and easily digestible protein, but also high in B vitamins, vitamins A, E, PP, F, H and C. Minerals in chicken fillet are represented by potassium, calcium, sodium, iron, magnesium, manganese, iodine, phosphorus, fluorine, chromium, zinc and even sulfur. Their integrity after cooking meat depends on the time and degree of heat treatment, but most valuable amino acids are preserved. And this made chicken fillet a product suitable for baby food, strengthening the immune system and restoring strength after recovery. For patients with heart and vascular diseases, it is useful for protecting against strokes and heart attacks, and for patients with digestive problems, it helps reduce the acidity of the gastrointestinal tract. The only fly in the ointment in this barrel of honey was the same quality of chicken fillet, which made it dietary: minimal fat content, which makes it difficult to cook chicken breast tasty, so that it is not dry and unappetizing. But it is possible. How exactly - read below.

Mission: cook delicious chicken breast
The universal cooking rule for chicken fillet is not only true, but generally becomes a necessary condition obtaining truly tasty and juicy boiled chicken breast. It consists in the fact that to create a tasty broth, the meat begins to be cooked in cold water, so that when heated it gives off its taste to the liquid. But the meat itself remains almost tasteless, “squeezed out.” Therefore, in order to cook a tasty fillet, you need to do exactly the opposite, using a pan with heated water. But there are a few more tricks that will help you cook chicken breast correctly. Read and remember:

1. Fresh meat, steamed or slightly chilled, is always tastier than meat that has been stored in the cold for some time. To cook chicken breast, look for just such a product or use fillet from a carcass you cut yourself. If you can’t buy fresh breast, then frozen chicken fillet can be cooked more or less tasty. But to do this, when defrosting it, do not use running water and a microwave - let the breast thaw first on the top shelf of the refrigerator, and then at room temperature.
   
2. Chicken fillet always contains a minimum of fat, but breast domestic chicken anyway, after cooking it will be juicier than farm-raised chicken. This depends on the bird’s diet and directly affects not only the taste of the boiled fillet, but also the cooking time. The breast of a more plump homemade chicken will be cooked for about half an hour, while a fillet from the supermarket will be ready in about 15 minutes.
   
3. The cooking time for chicken breast depends on its size. If the fillet weight exceeds 250 grams, then to speed up the cooking process you can cut it in half or into large quantity pieces. Try to keep them the same size, otherwise they will cook unevenly. But remember that cut fillets will be less juicy than whole cooked fillets.
   
4. Before cooking, remove the skin and membranes from the chicken breast - this will make the fillet more dietary, but also drier. If you leave the skin on, you can retain more of the flavor and softness of the boiled chicken breast, and the calorie content of the finished product will be slightly higher.
   
5. To cook one bone-in chicken breast or two separated chicken fillets, use a suitable small saucepan. The smaller the volume of the cookware, the faster the meat will cook, but do not use a ladle that is too small: the breast should be completely covered with water. Bring the water in the pan to a boil and when the first bubbles appear, lower the chicken breast into it. The protein will immediately coagulate, which will “seal” the juice inside the piece of meat and prevent it from being completely boiled down.
   
6. Cook chicken breast over medium heat for 10-15 minutes. Exact time depends on the weight of the fillet. Determine readiness by the color and density of the chicken breast: it should turn white and the fibers should be slightly loose.
   
7. Salt the boiling chicken breast no earlier than 5 minutes before cooking, so that the salt water does not make the fillet even drier. Along with the salt, add a couple of bay leaves, black and/or allspice corns to the pan. You can also cook the chicken breast in vegetable broth instead of water, which will complement the flavor of the clean meat and make it more interesting.
   
8. There is a special way to cook chicken fillet, tender fish and vegetables. It consists of simmering the product in hot, but not boiling water. The process takes longer than traditional cooking, but the result is more tasty and juicy. Try submerging the chicken breast in hot water or vegetable broth and reducing the heat under the pan to low. Leave the breast to cook for 40-50 minutes so that only a few small bubbles rise from the bottom of the pan, but the water never boils (this is achieved at a temperature of about 85°C). Chefs call this technique poaching.
   
9. You can steam the chicken breast in a steamer - this will take 30 to 40 minutes. In the microwave, cook the chicken breast at maximum power in a glass container filled with water for 10 minutes after the liquid boils.
   
10. If time and opportunity allow, boil the chicken breast in water with the addition of white wine or cider, add a stalk of celery, onion, leek, chopped carrots, fresh or dried herbs, cloves (one or more of these ingredients as desired) to the boiling water. . This will not reduce the juiciness of the fillet, but will give it additional flavor.
    
11. After the chicken breast is cooked, do not rush to take it out of the water, but let it cool a little and finish cooking in the water in which it was cooked, without heat, in a saucepan with a lid. Do not wait for it to cool completely and after 10 minutes take out the fillet and serve.
    

Whole cooked chicken breast is best cut into slices and added with a vegetable side dish, served with porridge or made into a sandwich. Boiled chicken breast, cut or torn by hand into smaller pieces, is often used in salads and appetizers, where sauces and gravies provide rich flavor. It is tastier and healthier immediately after cooking, but if necessary, boiled chicken fillet can be stored in the refrigerator for two to three days, after which it will be less juicy, but still suitable for use. Some housewives prefer not to cook, but to bake chicken breast in foil or heat-resistant dishes. A baked chicken breast actually retains more flavor, but it is not always softer than a boiled one, especially if you cook the chicken breast correctly. Therefore, you have different ways at your disposal to successfully cook chicken breast for yourself and/or your loved ones.

Chicken fillet is one of the most affordable, tasty and popular meat products high in protein and not high in calories, so in this article we’ll look at how many minutes and how to properly cook chicken fillet so that it turns out soft, juicy and tasty.

How long does it take to cook chicken fillet?

The cooking time for chicken fillet mainly depends on the type chicken meat(from broilers or country chickens), on the chosen cooking method and the size of the pieces during cooking (whole fillet is cooked or cut into pieces). Let's consider below how long you need to cook chicken fillet in different ways:

• How long to cook chicken fillet in a saucepan? After boiling water in a saucepan, boil whole chicken fillet for 20-25 minutes, cut into small pieces - an average of 15 minutes.
• How long to cook chicken fillet in soup? Cook chicken fillet cut into pieces in soup for 20 minutes after boiling water in a saucepan.
• How many minutes to cook chicken fillet in a slow cooker? In a multicooker in the “Cooking” mode, chicken fillet can be cooked in 30 minutes.

Having learned how long to cook chicken fillet until cooked, we will now consider in more detail what are the secrets and features of cooking it in a saucepan and slow cooker so that the fillet turns out soft, juicy and tasty.

How to cook chicken fillet in a saucepan?

Perhaps the most popular way to cook chicken breast fillet is to cook it in a saucepan on the stove, so let’s look at step by step how to properly boil chicken fillet in a saucepan:

• The fillet must be defrosted in advance before cooking, but it is advisable that it be defrosted at room temperature, in the refrigerator, or in the microwave. It is not advisable to defrost chicken fillet by filling it completely with water.
• Thawed chicken fillet must be rinsed under running water, cut into pieces (if necessary) and placed in a pan.
• Pour the chicken meat with cold water in a saucepan and bring to a boil over high heat, then skim off the resulting foam with a spoon and reduce the heat so that the water does not boil too much.
• Add bay leaves (1-2 pcs.), peppercorns (black and allspice), salt to taste and 1 peeled onion to the water. Thanks to these additives, the fillet will turn out tasty and aromatic after cooking.
• Cook the fillet for 20-25 minutes after boiling water in a saucepan (if the fillet is whole), or 15 minutes if it is cut into pieces.
• We check the readiness of the fillet by cutting one of the largest pieces (if the meat is white inside and soft, the fillet is ready, if it is pink or reddish inside, you need to boil it for another 5-7 minutes).
• Take the finished boiled fillet out of the pan and wait until it cools at room temperature. Now you can eat it with any side dish, or add it to your favorite salad!

Note: when cooking fillet for salad, and also if you want to get a clear, beautiful broth, it is better to salt the fillet at the end of cooking (5-7 minutes before the end of cooking).

How to cook chicken fillet in a slow cooker?

You can quickly cook juicy and tasty fillets in a slow cooker, and the cooking process itself is not much different from cooking chicken in a saucepan:

• First of all, defrost, rinse under water and cut (if necessary) the selected chicken fillet.
• Place the fillet in a slow cooker, fill with cold water so that it completely covers the meat, add salt, seasonings (bay leaf, peppercorns), as well as peeled onions and small carrots (the meat will be more tasty and aromatic after cooking).
• Set the “Cooking” mode and the cooking time to 30 minutes, turn on the multicooker.
• After the water in the multicooker boils, you can open it and remove the resulting foam with a spoon, and then continue cooking.
• After the sound signal, we check the cooked fillet for readiness and if it is cooked and white inside, remove it from the multicooker.

In conclusion to the article, it can be noted that knowing how to cook chicken fillet deliciously so that it turns out soft and juicy, you can always quickly prepare chicken breast fillet at home for salad, side dish and other dishes. Their useful tips and reviews on how long to cook chicken fillet until tender in a saucepan and slow cooker, leave it in the comments to the article and share it in in social networks, if it was useful to you.